Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu (Lentil croquettes cooked in tangy tamarind sauce) , if the north of India is famous for its malai koftas and Govinda gaddes , then the south of India is famous for paruppu urndai kuzhambu . In kannada this is called as ‘unde hulli’ or ‘suthunde hulli’ . One thing is for sure we Indians love the concept of gravies with small roundels that is either cooked in tangy tamarind sauce or in onion-tomato based gravies.

Paruppu Urundai Kuzhambu has different variations to this , there is a chettinad style of making this which has onion and garlic in it. The one I’m writing about is a very basic No-Onion No-garlic version. The same preparation has another minor variant to this. I’ll be posting that sometime soon.


For the Paruppu Urundais(Lentil Croquettes) :

Soak 1/4 cup of toor dal and 1/4 cup of channa dal in water for 2 hours. Later drain the excess water and add 5-6 dry red chillies , little sea salt , a pinch of asafoetida , and a pinch of turmeric. Grind this to a coarse paste. The paste should be in the consistency of a masala vadai. You should be able to make small croquettes(balls) out of this mixture there should be very little moisture in this mixture. Make small balls of this and set it aside in a plate , and take 4 tbsps of rice flour in a cup and dust the balls in the rice flour , this makes sure that the lentil balls do not get separated when cooked in the kuzhambu(tamarind sauce).

For the Kuzhambu refer my recipe post Manathakkalli Mendhi Kuzhambu Saadham , the procedure is same , instead of adding any vegetable or dry herbs or cooked rice , you add the prepared croquettes into the boiling concoction and allow this to cook in it for about 10 minutes in medium heat.

Once done it is served hot with plain rice.

1 cup= 250 grams , so 1/4 to a cup is approximately 70 grams.


  • Cuisine: south indian
  • Style of Preparation: Tamilnadu style
  • Yield: 6
  • Course or type: main course
  • Cooking Technique: Boiling
  • Preparation Time: 120 min(2 hrs)
  • Difficulty: medium
  • Cooking Time: 20 min


For the Paruppu Urundais(Lentil croquettes)

1/4 cup toor dal
1/4 cup channa dal
5 – 6 dry red chillies
to taste salt
1 pinch asafoetida
1 pinch turmeric
water for soaking
4 tbsps rice flour


  1. In a blender jar , soak toor dal and channa dal for 2 hours.
  2. Drain the excess water after 2 hours of soaking and add the other ingredients and grind it to a coarse paste.(Except rice flour)
  3. You should be able to make small croquettes from this mixture and set it aside in a plate.
  4. In a small cup take rice flour and dust the prepared croquettes evenly.
  5. For the kuzhambu , click on the link here.
  6. Once the Kuzhambu starts boiling , add the prepared lentil croquettes into it one by one. Do not stir it . Let it boil in the kuzhambu for about 10 minutes.
  7. After 10 minutes switch off the heat. The paruppu urundais will look bloated and floating on the surface. They are soft on the outside and slightly hard on the inside. When you bite into it , you’ll get the feeling of eating a gulab jamun , but only this is spicy.






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